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Cauliflower Caponata

This was invented with all the goodies that my friends gave me this week.

My friend Sally dropped off 2 beautiful FRESH CAUGHT tuna steaks, caught by her fisherman husband at the Jersey shore (it's tuna season in New Jersey in October!!!!), and my next door neighbor dropped off the last of her mother in law's red peppers and eggplant.

I had all these lovely ingredients, but had to figure out what to do with them!

I decided on cauliflower caponata.

Caponata is a Sicilian eggplant relish, never made with cauliflower, but I decided to do it anyway. It was a good decision.

Cauliflower Caponata: (a Stacey Snacks original)

1 head of cauliflower, seperated into small little trees, stem discarded1 large eggplant, diced2 red peppers, cut into 2" pieces1 large red onion, cut into large 2" pieces

Lay out your vegetables on a large baking sheet and sprinkle with kosher salt and olive oil. Roast about 30 minutes at 425F. When the cauliflower is getting brown and the veggies are soft, they are done.

est. 2008.
I am an antiques dealer & appraiser during the day.........a recipe writer, and cook by night. I use fresh, local, seasonal ingredients to create delicious meals.
I live 20 miles from NYC, and have access to some great markets & restaurants. Check out my weekly recipes. P.S. I AM NOT THE PITA CHIP LADY. :)